This chicken piccata is a bright, comforting dish made with tender chicken cutlets simmered in a tangy lemon-caper sauce. It comes together quickly with simple pantry ingredients, making it perfect for both busy weeknights and elegant dinners at home.
Why You’ll Love This Recipe
This recipe is quick to prepare yet full of bold, fresh flavor. The chicken stays juicy thanks to light flour dredging, while the lemon and capers create a balanced sauce that is savory, tangy, and satisfying. It’s made without wine, using chicken broth instead, so the flavors are clean, family-friendly, and halal. Plus, it pairs beautifully with many side dishes, making it very versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
3 cloves garlic, finely minced
2 large boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ cup all-purpose flour, for dredging
1 cup chicken broth
⅓ cup fresh lemon juice
¼ cup capers, drained and rinsed
2 tablespoons fresh parsley, finely chopped
Lemon slices, for garnish (optional)
Directions
Start by placing the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to create thin, even cutlets. This allows the chicken to cook quickly and evenly.
Season both sides of the chicken cutlets with salt and black pepper. Place the flour in a shallow bowl and lightly dredge each piece, shaking off any excess flour.
Heat the olive oil in a large skillet over medium-high heat. Add 1 tablespoon of butter and let it melt completely. Once hot, add the chicken cutlets in a single layer. Cook for 3 to 4 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and set aside, loosely covered to keep warm.
Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds, stirring constantly, until fragrant but not browned.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Allow the broth to simmer for 2 to 3 minutes so it reduces slightly.
Add the lemon juice and capers, stirring to combine. Let the sauce simmer for another 2 minutes to blend the flavors.
Stir in the remaining 1 tablespoon of butter until fully melted and the sauce becomes smooth and slightly thickened.
Return the chicken to the skillet, spooning the sauce over the cutlets. Simmer for 2 to 3 minutes so the chicken absorbs the sauce.
Taste and adjust seasoning if needed. Remove from heat, sprinkle with fresh parsley, and garnish with lemon slices if desired. Serve warm.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Calories: Approximately 350 per serving
Variations
For a creamier version, add 2 tablespoons of cooking cream at the end and simmer briefly.
For extra vegetables, stir in sautéed mushrooms or spinach before returning the chicken to the pan.
If you prefer a milder lemon flavor, reduce the lemon juice to ¼ cup and add a splash of broth.
For added texture, serve over pasta, rice, or mashed potatoes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth to loosen the sauce. Avoid overheating to keep the chicken tender.
FAQs
Can I make chicken piccata ahead of time?
Yes, you can prepare it a few hours in advance and gently reheat before serving.
What can I serve with chicken piccata?
It pairs well with pasta, rice, roasted vegetables, or a fresh green salad.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.
Is this recipe halal?
Yes, it uses chicken broth instead of wine and contains no non-halal ingredients.
How do I know the chicken is fully cooked?
The chicken should be golden brown and reach an internal temperature of 165°F (74°C).
Can I freeze chicken piccata?
Freezing is not ideal due to the lemon sauce, but it can be frozen for up to 1 month if needed.
Why dredge the chicken in flour?
The flour helps create a light crust and slightly thickens the sauce.
Can I reduce the butter?
Yes, you can reduce the butter slightly, though it adds richness to the sauce.
Are capers necessary?
Capers are traditional and add tang, but you can omit them if preferred.
How can I make it less tangy?
Reduce the lemon juice and add a bit more chicken broth to balance the flavor.
Conclusion
Chicken piccata is a classic dish that delivers bold flavor with minimal effort. With its tender chicken, bright lemon sauce, and simple preparation, it’s a reliable recipe you’ll want to make again and again. Whether for a family dinner or a special meal, this dish is sure to impress.
This chicken piccata features tender chicken cutlets simmered in a bright, lemony caper sauce. It’s a quick, flavorful dish made without wine—perfect for weeknights or elegant dinners, and completely halal.
Ingredients
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
3 cloves garlic, finely minced
2 large boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ cup all-purpose flour, for dredging
1 cup chicken broth
⅓ cup fresh lemon juice
¼ cup capers, drained and rinsed
2 tablespoons fresh parsley, finely chopped
Lemon slices, for garnish (optional)
Instructions
Slice each chicken breast horizontally to create thin cutlets. Season both sides with salt and pepper.
Place flour in a shallow bowl and dredge each cutlet, shaking off excess.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and cooked through. Set aside and keep warm.
Reduce heat to medium. Add garlic to the skillet and sauté for 30 seconds until fragrant.
Pour in chicken broth, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
Add lemon juice and capers. Simmer for another 2 minutes.
Stir in remaining 1 tablespoon butter until melted and sauce is smooth.
Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes.
Remove from heat, sprinkle with fresh parsley, and garnish with lemon slices if desired. Serve warm.
Notes
Reduce lemon juice to ¼ cup for a milder flavor.
Stir in sautéed spinach or mushrooms for added veggies.
Add 2 tablespoons cooking cream for a creamier variation.
